Functional Food Properties of Protein Concentrate from Aleurone Bran Produced by Wash-free Rice Treatments

Abstract

Functional food properties of protein concentrates from aleurone brans of rice (NTWP and SJR), obtained from two types of wash-free treatment (dry and wet treatments), were investigated and compared to those of rice bran and polished rice for effective by-product utilization. The amino acid compositions of NTWP and SJR were almost identical. The amount of γ-aminobutyric acid in SJR was significantly higher (p > 0.05) than that in rice bran and polished rice. Protein contents in the protein concentrates were higher in the order of polished rice > NTWP > rice bran › SJR. The result of SDS-PAGE indicated that NTWP and SJR protein concentrates showed an intermediate electrophoretic pattern to those from rice bran and polished rice. Forming power and stabilities of the protein concentrates from NTWP and rice bran were significantly greater (p > 0.05) than those from SJR and polished rice. Emulsifying power of the protein concentrates did not significantly differ among the samples. Emulsifying stabilities of the protein concentrates from aleurone bran were significantly lower (p > 0.05) than that from rice bran and was not significantly different compared to that from polished rice.